Pound Cake Parfaits with Blueberry Compote and Cream
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Ingredients & Equipment
What we send
- 1 cupblueberries
- 2 tablespoonsgranulated sugar
- 1/3 cupheavy cream
- 2 teaspoonspowdered sugar
- 4 ouncespound cake
What You’ll Need
- 6" small pan
Make Blueberry CompoteHalve lemon. Place blueberries, and granulated sugar in a small pan over medium heat and cook until blueberries begin to break down, sugar is dissolved, and mixture is slightly thickened, about 5 minutes. Remove pot from heat. Add 1 squeeze lemon juice. Set aside to cool completely. Use remaining lemon to brighten a glass of water.
Make Whipped CreamWhile blueberry compote cools, using a wire whisk, whisk together heavy cream and powdered sugar in a medium bowl until slightly thickened and soft peaks form, about 3 minutes. Place in refrigerator to chill until ready to use.
Assemble ParfaitsBreak pound cake into bite-size pieces and place ½ into 2 glasses or bowls, dividing evenly. Add ½ of blueberry compote, then add ½ of whipped cream, dividing evenly. Repeat with remaining pound cake, remaining blueberry compote, and remaining whipped cream.
Plate ParfaitsDig into parfaits immediately or chill in refrigerator for up to 1 hour if you can wait that long.